One Pan Greek Chicken Bake Dinner Print this recipe Details Serves: 4Number of ingredients: 15To prep: 80 minutesTo cook: 50 minutesDifficulty: Easy Nutrition per servingKilojoules: 2149Calories: 514Protein: 48gFat: 29.9gSaturated Fat: 7.2gCarbohydrates: 9gSugar: 7.9gFiber: 6.5gSodium: 404mgPotassium: 1282mg Ingredients 6 chicken thigh fillets, fat trimmed 1 large red capsicum, chopped 1 large zucchini, chopped 1 red onion, chopped 1 cup cherry tomatoes 60g reduced fat feta, crumbled 1/3 cup Kalamata olives, rinsed ½ cup fresh parsley, chopped Marinade 60ml extra virgin olive oil 80ml fresh lemon juice 1 tsp Dijon mustard 4 cloves garlic, crushed 2 tsp dried oregano 1 tsp dried thyme 0.5 tsp pepper Method Preheat oven to 180 degress Celsius. Mix all marinade ingredients in a jug. In a large bowl, add chicken thighs and pour ½ the marinade over the top. Leave to marinade in the fridge for one hour. Lightly grease a large baking tray with olive oil. Add chopped red capsicum, zucchini and onion. Pour the reserved marinade over the vegetable and mix to combine. Next, place marinated chicken thighs on top of the vegetables. Bake in oven for 30 minutes. Remove baking tray and add cherry tomatoes, Kalamata olives, and crumbled feta. Return to the oven to cook for 15-20 minutes or until cooked. Garnish with chopped parsley and serve.
